Sultan's Delight
Sultan's Delight (Hünkar Begendi) - traditional Ottoman dish with roasted eggplant puree, tender lamb stew, and rich bechamel sauce. Authentic Turkish recipe.
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Sultan's Delight, known as Hünkar Begendi in Turkish, is one of the most celebrated dishes of Ottoman palace cuisine. This regal dish combines silky roasted eggplant puree with tender cubed lamb in a rich bechamel sauce, creating a harmonious blend of flavors that once graced the tables of sultans.
Legend has it that this dish was created to please Empress Eugénie of France during her visit to Sultan Abdülaziz in the 19th century. The name literally translates to "The Sultan Liked It," a testament to its imperial approval. Today, this magnificent dish remains a cornerstone of Turkish cuisine, perfect for special occasions and family gatherings.
Instructions
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Roast the eggplants
Preheat oven to 200°C (400°F). Pierce the 4 eggplants all over with a knife and place on a baking sheet. Roast for 40-45 minutes until completely soft when pressed and skins are charred black.
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Remove eggplants from oven and immediately wrap in plastic wrap. Let steam for 15 minutes to loosen the skin.
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Prepare eggplant puree
Peel away all charred skin and scoop out the flesh, discarding any large seed pockets. Mash the flesh with a fork until completely smooth and set aside.
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Brown the lamb
Heat 2 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Add 1 pound lamb cubes and brown on all sides, about 8-10 minutes total until deeply colored.
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Add the diced onion and 4 cloves minced garlic to the pan with the meat. Cook, stirring frequently, until onion is soft and translucent, about 5 minutes.
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Simmer the stew
Stir in 1 tablespoon tomato paste and cook for 1 minute until fragrant. Add 2 cups stock, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until meat is fork-tender.
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Make the bechamel
In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, for 2 minutes to make a pale roux.
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Gradually whisk in 1 cup warm milk, pouring slowly while whisking constantly to prevent lumps. Cook, stirring continuously, until sauce thickens enough to coat a spoon, about 5 minutes.
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Finish the eggplant puree
Combine the mashed eggplant with the bechamel sauce and 100g grated cheese. Mix until completely smooth and season with salt and white pepper to taste.
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Serve
Spoon the warm eggplant puree onto serving plates, creating a well in the center. Ladle the hot lamb stew into the well and serve immediately while hot.
Tips
Choose heavy, firm eggplants without soft spots or wrinkles for the best texture and flavor.
Char the eggplant skins completely over an open flame or under the broiler to develop that signature smoky flavor essential to authentic Hünkar Begendi.
Make the bechamel sauce slowly and whisk constantly to prevent lumps - if lumps form, strain the sauce before mixing with eggplant.
Cut the meat into uniform 1-inch cubes to ensure even cooking and professional presentation.
Add the cheese gradually to the eggplant puree while it's still warm to ensure smooth melting and incorporation.
Season the eggplant puree generously with salt and white pepper - eggplant absorbs a lot of seasoning.
If the eggplant puree becomes too thick, thin it with warm milk rather than water to maintain richness.
Let the dish rest for 5 minutes after plating to allow the flavors to meld and the temperature to equalize.
The Royal History of Hünkar Begendi
Sultan's Delight holds a prestigious place in Ottoman culinary history. Created in the imperial kitchens of Dolmabahçe Palace, this dish was specifically prepared to impress foreign dignitaries. The combination of smoky eggplant puree with tender meat represents the sophistication of Ottoman cuisine, where simple ingredients were transformed into extraordinary dishes through masterful techniques.
Traditional vs Modern Variations
While the classic recipe features lamb, modern variations include chicken, beef, or even vegetarian versions with mushrooms. Some regions prepare it with ground meat instead of cubed meat, and coastal areas sometimes incorporate seafood. The eggplant puree remains constant, though some cooks add different cheeses or spices to personalize the flavor.
Regional Differences
In Istanbul, the dish is typically more refined with a silkier bechamel, while Anatolian versions tend to be heartier with more pronounced spices. Some regions add tomato paste to the meat for color and depth, though purists prefer the original pale presentation.
Essential Ingredients and Substitutions
The key to authentic Hünkar Begendi lies in selecting the right eggplants. Globe eggplants work best due to their creamy flesh and fewer seeds. For the cheese component, traditional Turkish kashar or tulum cheese provides the best flavor, though Gruyère or aged cheddar make excellent substitutes.
The meat should be cut into uniform cubes for even cooking, and lamb shoulder or leg provides the ideal balance of tenderness and flavor. If using beef, chuck roast or bottom round work well with longer cooking times.
Cooking Techniques for Perfect Results
Roasting the eggplant properly is crucial - the skin should be completely charred to impart a smoky flavor to the flesh. Whether using an open flame, grill, or oven, the eggplant must be cooked until completely soft. The bechamel should be smooth and lump-free, achieved by whisking constantly while adding milk gradually.
Serving and Presentation
Traditionally served on individual plates, the eggplant puree forms the base with the meat stew spooned on top. Garnish with fresh parsley and serve with Turkish bread or rice pilaf. The dish pairs beautifully with Turkish red wine or ayran (yogurt drink).
Storage and Reheating Tips
Leftover Hünkar Begendi keeps well in the refrigerator for up to 3 days. Store the eggplant puree and meat separately when possible. Reheat gently on the stovetop, adding a splash of milk to the eggplant puree if it becomes too thick. The dish can be frozen for up to 2 months, though the texture of the eggplant may change slightly.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, both components can be prepared separately up to a day in advance. The flavors actually improve overnight, making it perfect for entertaining.
Why is my eggplant puree bitter?
Bitterness usually comes from undercooked eggplant or including too much skin. Ensure the eggplant is thoroughly roasted and all skin is removed.
What's the difference between this and Baba Ganoush?
While both use roasted eggplant, Hünkar Begendi includes bechamel sauce and cheese, creating a richer, creamier texture, whereas Baba Ganoush is made with tahini and lemon juice.
